Mozzarella Cups with Garlic Tomato Parmesan Zsoodles

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Team: Jalapeno Hotties

Host School: Vergennes Union High School - Fusion Afterschool

Age Group: Middle School

Ingredients

Ingridients: 

Noodles:

  • 4 medium Zucchini (about 2 pounds)
  • 4 medium Squash (about 2 pounds)
  • 10 tablespoons extra virgin olive oil
  • 3 tablespoon minced garlic 
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 6 medium tomatoes, chopped, 
  • 1 cup shredded parmesan cheese, plus more for serving
  • 1. 5 cup basil leaves, torn into pieces
  • 2 teaspoon cornstarch
  • 4 teaspoons cold water
  • Salt, to taste

Mozzarella Cups:

  • 1.5 lbs Mozzarella Cheese (shredded)

 

Preparation Instructions

​Preparation:

NOODLES:

  • Trim and spiralize the zucchini and squash
  • Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil begins to bubble around the garlic, add the zucchini  and squash noodles. Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still have a crunch; 5 to 7 minutes. Do not let the noodles cook any longer or else they will become mushy. As they cook, keep tossing so that all the zucchini and squash noodles have a chance to hit the bottom of the skillet.
  • Stir in the tomatoes, basil, and parmesan cheese. Cook for one minute. Use pasta tongs to transfer the noodles, tomatoes, and basil to a mozzarella cups. Leave the liquid in the skillet.
  • Bring the liquid left in the skillet to a simmer.
  • Combine cornstarch and cold water in a small bowl then whisk into the simmering liquid. Cook, while whisking until the liquid thickens to a sauce; about 1 minute.
  • Taste the sauce and season with salt. Pour the sauce over the zucchini, tomatoes, and basil. Finish with more parmesan cheese on top and serve immediately.

 

MOZZARELLA CUPS:

  • Heat up a non-stick skillet over medium heat. Once the skillet is hot, sprinkle your cheese into even 6" circle. Once melted, flip the circle over and cook for a few more seconds.
  • Using a spatula, transfer the cheese circle and set it over an inverted drinking glass. 
  • Let the cheese cup cool.

To Finish:

  • Bring the liquid left in the skillet to a simmer.
  • Combine cornstarch and cold water in a small bowl then whisk into the simmering liquid. Cook, while whisking until the liquid thickens to a sauce; about 1 minute.
  • Taste the sauce and season with salt.
  • Fill the Mozzarella Cups with zsoodles, tomatoes, and basil. Finish with sauce and sprinkle with a pinch of parmesan cheese and basil on top.

 

BON APETIT